Calling all my Asian curry lovers, today’s Thai green curry with tofu recipe is for you! This curry recipe has become one of my staple recipes since going vegan. Before I went vegan, I honestly don’t think I’d ever had curry before. However since then I have become absolutely hooked! There is truly an endless amount of curries out there, and I want to try as many as I can! Make sure to subscribe to my email list so that you’re the first to know when the next healthy vegan curry recipe drops!
What is the difference between all the curries?
Okay, real talk: there needs to be more info about curry, because it is all too confusing. There’s Indian and Asian, and then there’s green and red, spicy and mild. Honestly I still get them mixed up. However, over the past 3/4ish years of being vegan I have learned a little about what makes each curry unique. I have also created recipes with each curry:
Can I meal prep this Thai Green Curry with Tofu?
You guys know how much I love my meal prep friendly recipes, and this Thai green curry with tofu is definitely one of those! This recipe stores extremely well in the fridge, and doesn’t take long to cook, so your Sunday meal prep will be a breeze!
Not only is this recipe great for meal prepping, but it is also super customizable. At the end of the day all my recipes are customizable, because these recipes are created for you not me. If you hate broccoli, but love sweet potatoes add them instead! If you’re trying to eat low fat meals, then sub out full fat coconut milk for lite coconut milk. Whatever you need to do to make the recipe most enjoyable for you, do it!
Are all green curry pastes vegan?
This is something that there really isn’t a clear answer on. There are plenty of green curry pastes out there, and many you can find at your local grocery store. However many of these have “spices” or “flavorings” as an ingredient, which could really mean anything. I have recently discovered an awesome vegan green curry paste that I really like. I just recently discovered this brand and they also have a vegan red curry paste and I am a fan of both!
I loved how this Thai green curry with tofu recipe turned out using the green curry paste. I really liked this paste, because the flavor was strong, but not too strong. Sometimes I find that green curries can be a bit spicy (and that’s coming from a girl who loves spice), but that’s why I loved this one. It is not too spicy, so you can play around with the level of spice. The one thing I do want to point out is that it has a rather high sodium content, so be sure to use low sodium ingredients and not to add any extra salt.
How to make oil-free crispy tofu:
I am pretty new to making crispy tofu, simply because I enjoy the flavor and texture of regular tofu, but I completely understand that not everyone is like me. Recently I have been working on ways to make crispy tofu without using any oil (I never heat oil). I knew that this vegan green curry recipe needed to have crispy tofu to add more textures to the dish. How did I make this tofu crispy without oil?
After some failed attempts, I have finally figured out the perfect way to make oil-free crispy tofu! I use my GreenLife electric skillet. I love this skillet, because it doesn’t have any unhealthy coatings found in most nonstick cookware. To make the crispy tofu for this vegan Thai green curry recipe, you just place squares on the skillet with a splash of liquid aminos and boom! Instant crispy tofu, perfect for this Thai green curry with tofu recipe!
Ingredients for this Thai Green Curry with tofu:
- Vegan green curry paste
- Shallot
- Coconut milk
- Bok choy
- Broccoli
- Carrot
- Bell pepper
- Cilantro
- Garlic
- Extra firm tofu
- Liquid aminos
Thai Green Curry with Crispy Tofu
Equipment
Ingredients
- 1 1/2 cup dried brown rice
- 1 can full fat coconut milk
- 1-2 crowns broccoli
- 1 bell pepper
- 2 carrots
- 1 bunch baby bok choy
- 1 shallot
- 1 block extra firm tofu
- 4 cloves garlic
- 3 tbsp green curry paste
- 1 tbsp liquid aminos
Instructions
- Begin by cooking your rice according to instructions.
- While the rice is cooking chop and sauté the shallot and garlic together with water or vegetable broth. Chop the pepper lengthwise and shred the carrot, add to pan. Chop the broccoli crown and add.
- Soon after you add the broccoli add the coconut milk. Add the baby bok choy and green curry paste. Set the medium heat and cover. Let cook for 10 minutes.
- While the curry is cooking chop the pressed tofu into squares. Cover with liquid aminos and cook on a nonstick pan or skillet, flipping once crispy.
- Finish off red pepper flakes to taste and serve over rice, top with crispy tofu and enjoy!
